Chicken, Asparagus and Carrots with Egg Noodles Recipe: Nutritious and So Delicious

Name: Chicken, Asparagus and Carrots with Egg Noodles Recipe: Nutritious and So Delicious
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4 serving
Ingredients: 1 1/4 cups chicken broth; 1/2 cup heavy cream; 2 Tbs. all-purpose flour; 1/4 tsp. pepper; 2 Tbs. olive oil; 1 lb. asparagus, cut into thirds; 2 carrots, cut into 1/4”-thick slices; 1 lb. boneless, skinless chicken breast halves, cut into 1 1/4” pieces; 1/4 tsp. salt; 1/2 cup peas, thawed if frozen, drained; 8 oz. extra-wide egg noodles, cooked; 2 scallions, sliced; 1 tsp. grated lemon zest; 2 Tbs. lemon juice

A dash of citrus juice adds zing to this creamy dish

By Charles Grayauskie

Reviewed by Susan Chiusano

Comments

I’m always looking for hearty quick-prep meals that are good for you yet don’t skimp on flavor. That’s why this Chicken, Asparagus and Carrots with Egg Noodles recipe is so perfect. It’s packed with fresh veggies and lean white meat chicken. The noodles make it filling, and just a little cream takes it over the top. It tastes totally indulgent, but it’s healthy. Now that’s I what I call a win-win!

Carrots contain beta-carotene and vitamin A which help support immunity. Heart-healthy asparagus is loaded with antioxidants. Peas are a good source of vitamin C and zinc, and can help reduce inflammation, too. With all those nutrients, we can afford to be a little decadent. So, we make a silky sauce with a touch of flour to help thicken it up. Cook along with our video and see how easily this dish comes together. Then leave us a comment below.

Yields

4 serving

Total Time

35 min

Prep Time

10 min

Cook Time

25 min

Ingredients

1 1/4 cups chicken broth
1/2 cup heavy cream
2 Tbs. all-purpose flour
1/4 tsp. pepper
2 Tbs. olive oil
1 lb. asparagus, cut into thirds
2 carrots, cut into 1/4”-thick slices
1 lb. boneless, skinless chicken breast halves, cut into 1 1/4” pieces
1/4 tsp. salt
1/2 cup peas, thawed if frozen, drained
8 oz. extra-wide egg noodles, cooked
2 scallions, sliced
1 tsp. grated lemon zest
2 Tbs. lemon juice

Instructions

In bowl, mix broth, cream, flour and 1/8 tsp. pepper. In nonstick skillet, heat 1 Tbs. oil over medium-high heat. Add asparagus and carrots; cook, stirring, until almost tender, 7–8 min.; remove.

Sprinkle chicken all over with salt and remaining 1/8 tsp. pepper. In same skillet, heat remaining oil over high heat. In batches, add chicken; cook, turning occasionally, until browned, 5–6 min. per batch.

Stir in broth mixture and peas; bring to a boil. Reduce heat to medium-low. Cover; cook until chicken is no longer pink, 4–5 min., adding asparagus mixture during last 2 min. Stir in noodles, scallions, lemon zest and juice.

Nutrition

Calories: 569 kcal
Fat: 23 gram
Saturated Fat: 10 gram
Protein: 38 gram
Carbohydrate: 51 gram
Fiber: 5 gram
Cholesterol: 188 mg
Sugar: 6 gram
Sodium: 613 mg

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